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Archive for March, 2013

A Chef of Your Own worked with a Rabbi this week to create some meals for Passover. My aunt sent me an article on “the new Kosher Foods” they had some Red Velvet Macaroons in the article, but no recipe. I went looking and found one to adapt for these. As an homage to Passover, I didn’t use any flour but you can substitute flour for the ground almonds I used.

Red Velvet Coconut Macaroons

11 oz sweetened flake coconut

2/3 cup sugar

4 tsp coconut

tsp red food color jel

10 Tbls ground almonds

1/4 tsp salt

4 egg whites

1 tsp vanilla

Preheat oven to 325 degrees.

Combine egg whites and sugar in a bowl and place over boiling water. Whip on high until merengue forms, about 15 minutes. Stir in remaining ingredients and drop onto parchment lined cookie sheets. Bake 15 minutes or so, until lightly browned. let cool, Enjoy

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Here’s a recipe for a good friend in honor of the green.

Irish Soda Bread

5 cups flour

1 tsp baking soda

1 tsp baking powder

1 cup sugar

1 Tbls caraway seeds

1 cup raisins

1 tsp salt

1 1/2 cup buttermilk

2 whole eggs

1/2 cup melted butter

Mix together first 7 ingredients (I omit caraway seeds, because I don’t like them). Beat together wet ingredients and add to dry. Kneed 1 minutes. Dough will be sticky. Place in greased cast iron pan (10inch) (I have also baked this on a cookie sheet, the crust doesn’t get as thick) Cut a cross in dough before baking. Bake in 350 degree oven for 35-35 minutes until straw inserted comes out clean.

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